This is a healthy take on the classic and so tasty. The nut base is addictive; if you have any spare, roll it into balls and eat them as energy snacks
For the filling:
• 1 quantity Baked pumpkin
• 3 eggs, lightly beaten
• 200ml double cream
• handful maple-roasted pumpkin seeds
For the crust:
• 100g almonds
• 100g rolled oats
• 300g dates
• 100g walnuts or 100g pecans
For the pie:
1 Preheat the oven to 160°C. First make the crust: blend the nuts, oats and dates until they are fine and sticky. Add 2 tablespoon water and pulse-blend a few times, until mixed. Remove from the blender and mix by hand.
2 Line a 22–25 cm tart case with foil and press the crust firmly into the case.
3 Mix the baked pumpkin with the eggs and cream and pour the mixture into the tart case. Bake for 35 minutes, or until it sets.
4 Serve the tart with ice cream or whipped cream and a sprinkle of maple-roasted pumpkin seeds.
For the maple-roasted pumpkin seeds:
1 Preheat the oven to 150°C. Wash the seeds, then dry with a tea towel. Spread out on a sheet of baking parchment on a baking sheet and dry in the oven for 30 minutes.
2 Drizzle with maple syrup, return to the oven and allow to dry and caramelise once more. Watch carefully, as they scorch easily.
Recipe courtesy of Tom Hunt, extracted from The Natural Cook